Yuzaburo Mogi (President & CEO, Kikkoman Corporation)
Food Culture of the 21st Century
Shosaburo Kimura (Professor Emeritus, University of Tokyo)
The Globalization of Japanese Food Culture
Isao Kumakura (Professor, National Museum of Ethnology)
About Food Culture from the Netherlands 1
Encounters and Transitions in Foodways: Japan and the West
General Remarks on the Perpetual Transition of Culinary Culture
Katarzyna J. Cwiertka, Ph.D. (Researcher, Leiden University, the Netherlands)
A Story of Shoyu
The History of Shoyu (Soy Sauce) 1
Ryoichi Iino (Specialist in Food History)
Establishment of the Kikkoman Institute for International Food Culture
Fermentation and Food Culture
Traditional Japanese Foods and the Mystery of Fermentation
Takeo Koizumi (Professor, Tokyo University of Agriculture)
Interview with Film Director, Hirotsugu Yamazaki
The Production of Food Culture in Europe
The Roots of My Food Culture
Charlotte A. Kennedy-Takahashi (President & Representative Director, Oak Associates K.K.)


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